Amazing Kittencal’s Foil-Wrapped Grilled Corn | Easy Summer BBQ

Introduction

Cooking is more than just following a recipe—it’s about keeping memories alive and sharing pieces of the past with those around us. Growing up, watching my grandmother in the kitchen was like watching magic happen; every meal she made carried a story, a little sprinkle of love, sometimes a dash of spontaneity when things didn’t go quite as planned. It’s these moments, the good and the messy, that inspire me to bring tradition to life with a twist of my own. With every dish, especially something as simple and soulful as foil-wrapped grilled corn, there’s a connection to those warm kitchen memories and a chance to create new ones, all wrapped up in the irresistible smell of smoky, buttery corn on the grill. Print

Ingredients and measurement

1/2 cup butter, very soft (can use less) Seasoning salt to taste or white salt to taste Fresh ground black pepper, optional and to taste 6 ears fresh corn, husked and silks removed 6 pieces heavy-duty aluminum foil, each about 13×12 inches

Preparing time

10 minutes

Cooking time

15 to 20 minutes

Instructions

Step 1: Prepare your foil

Place each ear of corn on a piece of heavy-duty aluminum foil.

Step 2: Butter it up

Generously brush each ear with the very soft butter—don’t be shy, it’s the magic here!

Step 3: Season wisely

Sprinkle seasoning salt or plain white salt over the corn, add fresh ground black pepper if you like a little kick.

Step 4: Wrap and vent

Wrap each ear loosely in its foil, leaving a bit of room for the corn to expand as it cooks. Poke a tiny hole or two in the foil so steam can sneak out and not make a mess.

Step 5: Grill time

Place the wrapped corn over medium heat coals and let it grill for 15 to 20 minutes. If your ears are on the big side, maybe sneak in a few extra minutes.

Step 6: Serve warm

Carefully unwrap your lovely, steamy corn and dig in while it’s hot!

Notes

Butter amount

You can totally use less butter if you’re watching calories or just want it lighter, but that butter really makes the corn sing.

Seasoning salt options

If you don’t have seasoning salt, plain white salt does the job just fine. Black pepper is totally optional but adds nice flavor.

Foil size

Make sure your foil is heavy-duty and big enough to wrap each ear without squashing it flat—gives the corn room to steam perfectly.

Grilling tip

Keep an eye on the heat; medium coals work best. Too hot, and the foil might blacken or burn your butter—been there, done that!

Serving suggestion

Eat right from the foil if you want less mess, or plate it up with a little extra butter melting on top. Either way, it’s a winner every time!

Cooking tips :

Preparing the butter coating

Make sure your butter is really soft before starting—no one wants chunks of cold butter ruining the smooth buttery layer on the corn. I once forgot to soften mine and had to microwave it quickly; not ideal but hey, it worked in a pinch. You can use a bit less butter if you’re watching calories or just want a lighter feel.

Seasoning balance

Seasoning salt adds that magical touch, but don’t go overboard at first. You can always sprinkle more after grilling if needed. Fresh ground black pepper is optional but adds a nice hint of spice. A quick oops I had: I forgot the salt entirely once and it tasted kinda flat—lesson learned!

Foil wrapping technique

Wrap the corn loosely in foil so it has a bit of room to steam and expand but don’t make it too tight or it might burst. Small hole? Yep, that’s the secret for letting steam escape without soggy corn—trust me, I didn’t poke the hole once and it was a bit too steamy inside.

Grilling time

Medium heat is the sweet spot, about 15 to 20 minutes. I sometimes turn mine a little so it cooks evenly. Bigger ears might need extra minutes, so don’t rush. You’ll know when it smells just like summer and your fingers want to dive right in.

FAQ

Can I use frozen corn instead of fresh?

Fresh corn really shines here, but if you only have frozen, thaw it properly and pat dry before buttering and wrapping. The texture won’t be quite the same but still tasty!

Is aluminum foil necessary?

Yep, foil keeps the corn moist and lets it steam while grilling. Without it, the kernels might dry out or burn. Heavy-duty foil is best so it doesn’t tear while flipping.

Can I skip the butter?

You can, but butter adds richness and helps seasoning stick. Olive oil is a possible substitute if you want less dairy, though the flavor will be different.

What if I don’t have a grill?

You can roast the foil-wrapped corn in the oven at 400°F (about 200°C) for 20-25 minutes. It won’t have that smoky grill flavor, but still delicious!

Conclusion

Grilling corn wrapped in foil with a generous swipe of soft butter is one of those simple pleasures that feels like a warm hug from summer itself. The foil keeps the kernels juicy and tender while letting just enough smoky goodness sneak in through that tiny vent hole you cut. I’ve had moments where I wrapped the foil too tight, and the corn steamed too much—still tasty, but less charred and smoky, so don’t be afraid to play around with it. It’s perfect for picnics, backyard barbecues, or whenever you need a quick, fuss-free veggie fix. Serve it straight off the grill, butter melting and dripping down your fingers, and you’ll see how effortless comfort food can be.

Suggestions of another similar recipes

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Slice zucchini into thick rounds, brush with softened herb butter (thyme and garlic), season with salt and pepper, wrap in foil, and grill until tender. It’s like a little green gift from the grill.

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Cut sweet potatoes into wedges, toss with olive oil, smoked paprika, and salt, wrap in foil, and grill until tender and caramelized. Sweet, smoky, and easy-peasy with minimal cleanup.

Garlic Lemon Foil-Roasted Asparagus

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